Mango Chicken with Coconut Rice
User Reviews
4.8
18 reviews
Excellent
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Servings
4 servings
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Course
Main Course
Mango Chicken with Coconut Rice
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With a mango sauce that is perfectly sweet and tangy on a bed of homemade coconut rice. SO EASY and made in less than 30!
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Ingredients
- 4 boneless skinless chicken breasts
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 red onion diced
- 1 Mango diced
- ½ cup mango nectar
- 1 tablespoon ginger freshly grated
- 1 ½ teaspoons sambal oelek ground fresh chile paste
- lime juice of 1
- 2 tablespoons cilantro fresh, chopped leaves
For the coconut brown rice
- 1 cup brown rice
- ¼ cup coconut milk
Instructions
- In a large saucepan filled with 2 cups of water, cook rice according to package instructions; set aside. Stir in coconut milk; set aside.
- Season chicken with salt and pepper, to taste.
- Preheat grill to medium high heat. Add chicken to grill and cook, flipping once until cooked through, about 5-6 minutes on each side; set aside.
- Heat olive oil in a medium skillet over medium heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in mango, mango nectar, ginger, sambal oelek and 1/2 cup water until slightly thickened, about 3-5 minutes. Stir in lime juice.
- Divide rice into bowls. Top with chicken and mango mixture.
- Serve immediately, garnished with cilantro, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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